Description

This hearty Crockpot Lasagna Soup captures all the comforting flavors of classic lasagna in a warm, cozy soup form. Ground beef, diced vegetables, savory tomatoes, and Italian seasoning slowly simmer together in a crockpot, while broken lasagna noodles cook to tender perfection. Finished with creamy ricotta and topped with shredded mozzarella and parmesan cheeses, this soup is a delicious, easy-to-make meal perfect for any day.

Ingredients

Scale

Meat and Vegetables

1 pound ground beef
1/2 onion, diced
1 red bell pepper, diced
1 teaspoon minced garlic

Tomatoes & Broth

1 can petite diced tomatoes (14.5 oz)
1 can crushed tomatoes (28 oz)
1 tablespoon Italian seasoning
4 cups beef broth (1 carton)

Pasta and Cheese

12 oz lasagna noodles
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese

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Instructions

Brown the beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat to keep the soup from becoming greasy.
Add vegetables and seasoning: Add the diced onion, red bell pepper, and minced garlic to the skillet with the beef. Cook together until the vegetables are softened, about 3-4 minutes, to build deeper flavor.
Transfer to crockpot: Place the cooked beef and vegetable mixture into the crockpot. Add the petite diced tomatoes, crushed tomatoes, Italian seasoning, and beef broth. Stir everything together to combine the flavors well.
Cook in crockpot: Cover the crockpot and cook on low for 6 hours or on high for 3 hours. This slow cooking melds all the flavors together and creates a rich base.
Prepare noodles: About 20-30 minutes before serving, break the lasagna noodles into bite-sized pieces and add them to the crockpot. Stir thoroughly so noodles are evenly distributed and cook until tender.
Finish with cheeses: When the noodles are cooked through, stir in the ricotta cheese for a creamy texture. Serve each bowl of soup topped with shredded mozzarella and parmesan cheeses for a melty, cheesy finish.

Notes

You can substitute ground turkey or chicken for a leaner protein option.
For gluten-free version, use gluten-free lasagna noodles or pasta.
If you prefer a thicker soup, reduce the beef broth slightly or cook uncovered for the last 30 minutes.
Leftover soup keeps well refrigerated for 3-4 days and freezes nicely for up to 2 months.
Adjust the amount of Italian seasoning or add red pepper flakes for extra heat as desired.

Prep Time: 15 minutes
Cook Time: 3 hours 0 minutes (high) or 6 hours (low)
Category: Soup
Method: Slow Cooking
Cuisine: Italian-American